Thai shrimp balls

Ingredients for 8 servings:

• 250 g shrimp(s), raw, peeled and tailed, frozen
• 200 g fish fillet(s), white, frozen
• 20 g anchovy fillet(s), in vegetable oil
• 1 egg(s), size M
• 1 pinch of salt
• 40 g unsalted butter
• 3 medium-sized garlic cloves, fresh
• 20 g carrot(s)
• 20 g celery leaves, fresh or frozen
• 1 tbsp fresh lemon juice
• 1 tsp, leveled chili paste (red pepper paste Shadong), see instructions
• 20 g tapioca flour
• 1 tbsp baking powder
• 400 g water
• 3 tbsp light fish sauce, e.g. Kecap ikan
• e.g. chicken broth powder or bouillon powder
• 1 tbsp tapioca flour, optional
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

These delicious balls can be enjoyed straight from a steamer using a skewer.

For Shandong red pepper paste, see this recipe: https://www.chefkoch.de/rezepte/3981621610590515/Rote-Peperonipaste-Shandong.html Check the fish fillet for bones. Using a meat grinder, grind the thawed shrimp, fish fillet, and anchovies through a 3 mm hole disc. Crack the egg and whisk it with a pinch of salt. Melt the butter in a bain-marie, ensuring it does not heat above 50 degrees Celsius. Crush the garlic cloves. Wash, peel, and finely dice the carrot. Wash the fresh celery, pick off any unblemished leaves, and finely chop them. Weigh frozen celery and let it thaw. Combine all the ingredients for the balls in a large bowl and mix with a whisk until smooth. Transfer the mixture to a smaller bowl and let it rest in the refrigerator for 30 minutes. Heat the water, add the fish sauce, and season with chicken stock. Bring the water to a simmer. Using two teaspoons, form a ball and drop it into the water. When it floats to the top, remove it and taste. It should be a little bland in terms of salt. Do not add any more seasoning! If the ball falls apart, stabilize the dough with 1 tablespoon of tapioca flour. Cook more balls until all the dough is used up. Lightly oil the teaspoons every now and then. Let the balls float to the top for about two minutes, then remove them from the broth with a slotted spoon. Freeze any balls not used that day. Use the broth for soup. Note: Deep-fried Thai shrimp balls are a side dish for Thai and Chinese dishes. In Indonesia, they are served as satay with various sauces (sambals). They are also very popular throughout Asia as a soup garnish. They can also be found frozen as Bakso Udang in well-stocked Asian shops in Germany. They are often made with sago flour, which gives them a firmer bite. The balls featured in this recipe are very tender and melt in your mouth.